Ginger, Goji & Wattleseed Shortbread

Snacks

By Kat Keefe

We are never short of blown away by Kat and the amazing creations she takes along to some of our Sydney retailers. Her recent recipe is no different. Here she combines dried fruits and nuts with superfoods and native wattle seeds to create a glorious afternoon snack!

This recipe is very forgiving and loves experimentation! You can try coconut flour or buckwheat flour in the place of Buckinis and experiment with different dried berries/fruits and spices and then adjust the coconut butter or regular organic butter as required.

Ingredients
Method

For the Base
1 cup Caramelised Buckinis
½ cup Shredded Coconut
½ cup white mulberries
½ cup Goji berries
2 tsp ginger powder + an extra pinch
2 tbsp Coconut Sugar
1 tbsp Lucuma Powder
2 tsp Gubinge Powder
1 tbsp wattleseeds
salt to taste
½ cup Coconut Oil
2 tbsp Brazil Nut Butter (or your favourite nut butter)
For the Topping
150g Orange Chocolate
Pinch of powdered ginger
dried calendula flowers, goji and walnuts for decoration and colour

Step 1Grease a metal biscuit tin or glass casserole dish (around 20 x 6cm) .
Step 2Blend all dry ingredients, including dried berries, until fine
Step 3Add melted coconut butter and brazil nut butter and mix well/ Press into tin/dish and place in fridge to set for at least 30 minutes.
Step 4Melt chocolate and add an extra sprinkle of ginger, pour it over the ginger base. Press in chopped up walnuts, goji and calendula flowers.
Step 5Place back in fridge to set for 15 minutes before cutting into squares. Store in a airtight container.